Save It My dinner guests went quiet when I set these plates down. That striking black crust against ruby rare tuna just has this way of stopping conversation. I'd spent weeks perfecting the sesame seed coating after a failed restaurant attempt where everything fell off in the pan. The secret turned out to be pressing the seeds into the soy-glazed fish rather than just sprinkling them on top. Now it is my go-to when I want to impress without spending hours at the stove.
Last summer my sister came over after a long day at work. She was exhausted and needed something that felt special but would not keep us up late cleaning. I made this tuna while catching her up on life. She took one bite and actually moaned, then asked if we could just eat standing up at the counter because waiting for plates felt like too much effort.
Ingredients
- Sushi-grade tuna steaks: Freshness matters here since we are serving this rare, so buy from a source you trust
- Soy sauce: This acts as both seasoning and the glue that helps those sesame seeds stick
- Sesame oil: Just a teaspoon adds nutty depth that pairs beautifully with the seeds
- Black sesame seeds: Toast them first to bring out their natural oils and crunch
- White sesame seeds: Optional but adds gorgeous visual contrast against the black crust
- Mayonnaise: Use a good quality brand or homemade for the smoothest wasabi base
- Wasabi paste: Start with one teaspoon and adjust to your heat tolerance
- Rice vinegar: Cuts through the rich mayo and adds authentic Japanese flavor notes
Instructions
- Prep the tuna:
- Pat those steaks completely dry with paper towels. Brush all sides with soy sauce and sesame oil, then season with just a little salt and pepper.
- Make the crust:
- Pile your toasted sesame seeds on a shallow plate. Press each tuna steak firmly into the seeds, turning to coat every surface evenly and pressing gently so they adhere.
- Heat the pan:
- Get your skillet screaming hot over high heat. Add just a drizzle of oil when it is ready.
- Sear quickly:
- Cook tuna for 30 to 45 seconds per side. Watch for the sesame crust to turn golden and fragrant while keeping the inside ruby red and rare.
- Rest briefly:
- Remove tuna from the pan and let it sit for just a couple of minutes. This helps the crust set while the center relaxes.
- Whisk the sauce:
- Stir together the mayonnaise, wasabi paste, rice vinegar, and lemon juice until silky smooth. Taste and add more wasabi if you love heat.
- Slice and serve:
- Cut tuna against the grain into thick slices. Arrange on plates, drizzle generously with wasabi mayo, and add any garnishes you like.
Save It This recipe earned a permanent spot in my rotation after I made it for my anniversary. We were too full from appetizers to finish everything, so we wrapped the leftover slices in nori and ate them standing at the counter the next day. Honestly, even better the second time around.
The Heat Factor
I have learned that wasabi paste strength varies wildly between brands. Start with the smaller amount in the sauce and let it sit for five minutes before tasting. You can always add more but there is no going back once your mouth is on fire.
Pairing Possibilities
A crisp cold sake or dry white wine cuts through the rich mayo beautifully. I also love this alongside simple steamed rice or cucumber salad dressed with rice vinegar. The fresh vegetables balance the seared tuna perfectly.
Make It Your Own
The basic technique works with so many flavor combinations. Try adding crushed Sichuan peppercorns to the seed crust for a numbing heat. Swirl miso paste into the mayo instead of wasabi for umami depth. A splash of yuzu juice in the sauce adds bright citrus notes that really sing.
- Ask your fishmonger to center-cut the tuna for the most even slices
- Toast extra sesame seeds and store them for future recipes
- Keep the tuna chilled right up until searing for the cleanest cuts
Save It There is something deeply satisfying about restaurant-quality food that comes together this quickly. Enjoy every bite.
Recipe FAQs
- → What type of tuna works best?
Sushi-grade tuna steaks, preferably ahi or yellowfin, are essential for this preparation. The high-quality, fresh fish ensures safety when served rare and provides the clean, delicate flavor profile this dish highlights.
- → Can I adjust the spice level?
Absolutely. Start with one teaspoon of wasabi paste and taste before adding more. The heat can be customized to your preference, making this dish approachable for various spice tolerances.
- → How do I know when the tuna is perfectly seared?
Sear each side for 30-45 seconds over high heat. The sesame crust should turn golden and fragrant while the center remains cool to the touch and rare. Overcooking will compromise the silky texture.
- → What sides complement this dish?
Steamed jasmine rice, seaweed salad, or lightly dressed cucumber and sesame create a balanced meal. The clean flavors won't compete with the rich tuna and spicy mayo.
- → Can the wasabi mayo be made ahead?
Yes, whisk together the wasabi mayonnaise up to 24 hours in advance and store refrigerated. The flavors actually meld and improve with a bit of time.
- → Is this suitable for meal prep?
The tuna is best enjoyed immediately after searing while still rare and fresh. However, you can toast the sesame seeds in advance and prepare the wasabi mayo ahead to streamline assembly.